Butternut Squash, Lentil and Ginger SoupPosted: December 18, 2011
It’s been a while since I’ve had the time to post something here, but in the spirit of the season of giving, or a welcome break from the stresses of this time of year, I’ve forced myself to make the time now to begin sharing some of the recipes and ideas I’ve got stacked up from the last few weeks. This, then, is my new favourite soup, so much so that I’ve eaten it at least twice a week for the last several weeks, and I’m not bored of it yet. Warming and comforting, easy to throw together and perfect as a meal, either on its own or with some delicious bread, this is indeed wonderful solace from the mid-Winter routine of leaving the house for work whilst still dark and returning home when it is, alas, already dark again, its cheery orange hue adding to the uplifting effect. Not just a remedy for the Winter blues, this, I think, also makes a great first course for the sort of casual meal with friends you might want to share at this time of year, as I did the other week, following the soup with roast chicken, and everything else that entails, at our now annual faux-Christmas dinner for our friends whom are scattered across the country.
Split red lentils are particularly useful for a soup like this. Don’t worry that they disintegrate into a somewhat unappetising mush during cooking, that is what you’re after here. This yellow mush, when you blitz the finished soup, will help keep it thick and creamy, without having to add extra cream (although you can if you wish), and since they’re an extra vegetable portion too, this soup is quite healthy, and still deliciously rich. The lentils also help to make the soup go much further, so the soup is healthier on your pocket too. The quantity below easily feeds four, possibly six with extra bread, and would maybe stretch to eight as a starter. It should keep in the fridge for a day or two, and also freezes well, so if, as in Rupert’s kitchen, there are just the two of you, make the quantity below and keep half for another day, which will also save you having to use up half a leftover squash (although, you should know that, cubed and dropped into a freezer bag, I find that squash freezes quite well uncooked).
2 cloves garlic
1 butternut squash
200g split red lentils
1 teaspoon ground ginger
1/4 teaspoon dried chilli flakes
1.2 litres vegetable stock (good quality instant stock is fine – I like Marigold Bouillon)
Peel and roughly chop the onions. Heat a little olive oil in a large, heavy-bottomed pan, and add the onions, sprinkling over a little sea salt to help stop them from browning. Cook over a gentle heat for ten minutes or so, until soft. Meanwhile, peel the butternut squash and chop it roughly into cubes of around 2cm. Peel the cloves of garlic and mince them over the onions, cooking for a minute more. Tip the squash cubes into the pan, and then add the lentils and spices. Give everything a good stir, and then pour over the stock. Bring to the boil, turn the heat down, clamp on a lid and simmer for around 25 minutes, although you may need more, until the squash and lentils are tender. Once cooked, check the seasoning is to your liking and let it cool a little before carefully blitzing the soup, in batches if necessary, in a blender until smooth. If you like your soup a touch thinner, add a little extra stock.
Serves 4+, and see introduction